Cheese and Green Pasta – Recipe

Pasta is always a quick and easy meal for me to make – I prefer baking and so cooking large complicated meals is something I loathe doing! Lucky for me the better half is a keen cook. I get a roast dinner most Sundays and now he’s quit his day job (long story!) tea is always on the table when I get home.

So when I wanted to vary up my usual pasta dish of pesto and pasta – literally that’s it…I decided to try and add some veg but nothing too complicated as I do love my cheesey pasta recipes.

So here’s my recipe and how to make Cheese and Green Pasta in under 15 minutes.

You will need:

100g Tenderstem®
100g fine green beans
Pasta for 2 people (depending on how much you like to eat!)
Pinch of salt
Small knob of butter
Dash of plain flour
250ml of skimmed or 1% milk
Grated cheese to taste

What to do:

  • Start by preparing the pasta, bring a saucepan of water to the boil, adding a small pinch of salt to help stop the pasta sticking to the pan. Allow the pasta to simmer on the boil for around 10-15 minutes.
  • Melt a small knob of butter with a dash of plain flour and stir into a paste, add the milk and stir constantly until smooth.
  • Add your cheese to the sauce mixture until you reach a desired taste. I like mine really cheesey hence the massive pile of cheese in the picture!


  • While that’s cooking, prepare your veg. I used Tenderstem® and green beans because they’re easy, but peas, broccoli and other green veg work well too. For the Tenderstem® everything is good to eat even the stem. Slice up your green beans and then boil together for around 5 minutes. If you prefer them softer boil for a little longer. Add your veggies in with your cheese sauce and stir well.


  • When your pasta is cooked, drain the water away and stir in with your cheese and green sauce.
  • Serve!

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